The BeetEating with the Seasons Weekly Newsletter

What's Fresh This Week

This week, we're excited to bring you the best leafy greens, roots and cruciferous vegetables of winter - great for salads, stews and getting all your vitamins and antioxidants. Your produce could include:

Red beets

Collard greens

Kale

Carrots

Cauliflower

Celery root

Bok Choy

Customize your weekly delivery. Log into our website to select from a large list of items that are in season now!

Heat 1 tbsp. olive oil in a large pan and sauté kale until slightly wilted. Add wine, and cook for 1-2 minutes longer. Add roasted vegetables, and toss to combine.

Serve hot, garnished with parmesan cheese.

We offer four produce boxes to fit your lifestyle - extra small, small, medium or large. You can also order grass fed and pasture raised meats, organic breads, organic jams and handmade cheeses.

Not a Member Yet?

It's simple to subscribe!

During the sign up process, you'll:

Select your pickup site or delivery option of choice

Choose the produce size that's right for you

Add eggs or extra strawberries if you like

Choose from one of four payment plans

Enter your contact information, click submit and you're on your way!

Each week, you'll get an email prompting you to place your order, or you'll receive a great assortment of produce selected for you by the Eating with the Seasons team. Then, just wait for your order to show up on your designated delivery day!

Meet the Founder, Becky Herbert

Becky established the Eating with the Seasons (Community Supported Agriculture - CSA) in 2006 after spending four years helping her father, Pat Herbert, build the membership base for the CSA he started on his farm in Hollister. She loves cooking, sharing food with others, and the close relationships she's established with the Eating with the Seasons members. Becky is responsible for handling marketing projects, vacation holds, and membership changes; you can contact her at becky@eatwiththeseasons.com.